Farro Summer Salad
This salad is so refreshing, so crisp, and so perfect for spring and summer! It’s my unique spin on a Mediterranean Tabbouleh salad with fresh mint, feta cheese, and colorful cherry tomatoes.
I added mandarin oranges to this salad upon request, and it was the perfect burst of yummy citrus flavor!
If your taste buds are craving something sweet, savory, and refreshing with the weather warming up, this salad is 100% for you.
Oh! And it’s PACKED with vitamin C from tomatoes, red bell pepper, mandarins, and onion! So, not only is it delicious, but it also provides some serious antioxidant benefits!
Plus, the cooked and cooled farro provides a hefty dose of prebiotic fiber that your gut microbiome will for sure appreciate!
Ingredients:
1 cup of farro
2 mandarins
1 English cucumber
1/3 cup red onion
1/2 cup red bell pepper
1 cup grape tomatoes
4 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/4 cup feta (optional)
8 mint leaves
Directions:
Rinse farro. Boil water 2.5 cups water, add farro, cook for 30 minutes.
While farro is cooking, dice mandarins, cucumber, onion, bell pepper, grape tomatoes, and mint.
Drain farro, let cool in the refrigerator, about 15 mins.
Add diced fruit and veggies and mint to farro. Add feta (if using), red wine vinegar, and olive oil. Mix.
